It’s been a minute since I’ve shared a brunch recipe on Brunch With The Brittains, so here we are.. An easy overnight casserole full of ooey-gooey cheesy goodness and flaky, buttery crescent rolls!
One of my favorite things to do is read and research recipes as inspiration for my own. It soothes me and is quite therapeutic if I must say. Recently Jared came home with Southern Living’s Best Fall Recipes 2020 Issue and I was in heaven thumbing through the pages of recipes that nod to my favorite season of the year! I saw this recipe and immediately had to make it.
This recipe is an adaptation of their Cheesy Sausage-and-Croissant Casserole. I took their concept and most of their ingredients and made a swap with a few ingredients of my own as well as added some more seasoning and vegetables. For example, the Southern Living recipe called for hot ground pork sausage, but I used turkey sausage for a healthier swap. And I swapped Croissants for Crescent Rolls.
Initially I had trouble with the recipe being too liquidly so I would recommend reducing the amount of milk in the recipe or keep it as is, but plan for a longer bake time. I will include more about this is the notes section of the recipe below.
More about why I am excited to share this recipe..
I love a good overnight breakfast casserole, because they are easy to prep the night before and all you need to do is throw it in the oven the next morning. And do I even need to talk about the cheesiness?!
Let’s dive in..
Ingredients
- 1 tbsp olive oil
- 1 medium shallot, diced
- 1 lb Turkey Sausage (I used Jennie-O)
- 2 cups fresh spinach
- 1 ¼ cup shredded parmesan
- 1 tsp table salt
- 24 mini crescent rolls, baked (I used Pillsbury)
- Non-stick cooking spray
- 3 cups milk
- 1 cup heavy cream
- 5 large eggs, lightly beaten
- 1 ½ tsp garlic powder
- ½ tsp black pepper
- 2 cups shredded mozzarella
- 4 green onions, sliced
Instructions
- Bake Crescent Rolls according to package instructions, then set aside to cool.
- In a large skillet, heat olive oil over medium heat and cook shallots until slightly caramelized. Add turkey sausage and cook until browned and crumbled (About 8 minutes). Then stir in spinach until wilted. Sprinkle in salt. Remove from heat, then mix in shredded parmesan.
- Tear croissants into fourths, then add to 13x9 baking dish prepared with with non-stick spray.
- Mix in turkey sausage mixture until evenly distributed throughout the crescent rolls.
- Whisk together milk, heavy cream and beaten eggs. Add in garlic powder and pepper until well combined. Evenly pour wet mixture over crescent roll and turkey sausage mixture.
- Cover well and refrigerate for 8 hours or overnight
- Preheat oven to 350 F. Uncover casserole and evenly top with mozzarella and green onions.
- Bake 55-60 minutes. Remove from oven and cover with tin foil. Bake for an additional 10-15 minutes (see notes below).
- Serve warm and enjoy!
Notes
Notes: before serving, cut into casserole to check if the egg and milk mixture has been absorbed/cooked. If liquidly, continue baking (covered with foil to avoid burning crescent rolls) until egg mixture is cooked throughout the casserole. The original recipe instructs you to cook the casserole for 45 minutes, but that is not long enough for the egg mixture to cook in my experience. You can also reduce the amount of milk and eggs the recipe calls for and see how that works for you, but the above method worked for me after adjusting the bake times.
